This is an easy version of a French classic. It tastes wonderful with roasted vegetables.

"So I don't like ham... I decided to take a spin on this traditional dish by mixing gorgonzola crumbles and prosciutto bits together and using that as the inside mixture instead. It was excellent! I also have tried this with brie and caramelized onions which was also very yummy. The white wine cream sauce was excellent. I put mine over a bed of baby spinach instead of serving with roasted veggies."

Preparation

Pound out chicken breasts to approximately 1/2 " thickness, so that they may be rolled. Season both sides with salt, pepper, garlic powder and paprika. Place 1 slice of ham and 1 slice of provolone cheese on top of each chicken breast. Roll each chicken breasts so that the ham and provolone cheese is enclosed in the roll.

In a medium sized bowl or pie plate, make an egg wash by whisking an egg and the teaspoon of water. In a separate bowl or pie plate, lay out your bread crumbs.

Take each rolled chicken breast & roll first in the egg wash and then in the bread crumbs to completely cover. Set aside. Enclose with toothpicks at this point, if you wish, but be sure to remove toothpicks before serving.

Preheat your oven to 400 degrees F.

While oven is preheating, preheat a medium sized saute pan on the stove and heat up the butter and oil. Saute the chicken breasts for approximately 10 minutes, turning so that all sides begin to turn a golden brown. Transfer the chicken breasts to a baking sheet and finish off in the oven for approximatly 15-20 minutes or until golden and juices are running clear.

While chicken is finishing off in the oven, make a white wine sauce, by adding the dry white wine, cornstarch, cream & chicken broth granules to the pan that the chicken was started in. Whisk constantly for a few minutes to allow flavors to develop and for the sauce to thicken. Pour the sauce over the chicken and serve with roasted vegetables.

Made this last night using Provolone and Swiss Cheese. I used fresh garlic rather than powder and 1/2 Panko and 1/2 bread crumbs. For the sauce I use chicken stock and fat free half n half. Paired this with some fresh asparagus from the garden in Balsamic Butter and Roasted Red Potatoes with garlic and fresh rosemary! Love this dish!